2 med. carrots, cut into julienne strips
2 tbsp. butter
2 med. zucchini, halved and sliced
3 c. sliced fresh mushrooms (9 oz.)
1 1/2 c. half and half
1/2 c. grated Parmesan cheese
2 tbsp. chopped parsley
2 tsp. grated lemon peel
1/2 of an 8 oz. pkg. golden grain angel hair
Salt and black pepper

In a 12 inch skillet, saute carrots in butter over medium high heat for 2 minutes. Add zucchini and mushrooms and saute for 3 more minutes. Add half and half, Parmesan cheese, parsley, and lemon peel. Simmer 5 minutes. While sauce is cooking, prepare angel hair as package directs; drain. Toss sauce and cooked pasta in skillet. Season with salt and pepper to taste. Serve immediately. Serves 6.